Spicy Chicken Veggie Quinoa Biryani

This vibrant and spicy biryani comes together quickly in an Instant Pot, combining tender chicken, nutrient-packed quinoa, and colorful vegetables, all infused with aromatic spices.

Ingredients with Glycemic Index (GI)

• 1 cup quinoa (GI: 53)
• 1 lb boneless, skinless chicken breast, cut into cubes (GI: 0)
• 1 medium onion, finely chopped (GI: 10)
• 2 cups mixed vegetables (e.g., carrots, peas, bell peppers) (GI: varies, average ~39)
• 2 cloves garlic, minced (GI: 30)
• 1 inch ginger, grated (GI: 10)
• 2 green chilies, slit (optional for heat) (GI: 15)
• 1 teaspoon cumin seeds (GI: 0)
• 1 teaspoon garam masala (GI: 0)
• ½ teaspoon turmeric powder (GI: 0)
• ½ teaspoon red chili powder (GI: 0)
• 2 tablespoons olive oil (GI: 0)
• 2 cups low-sodium vegetable or chicken broth (GI: 0)
• Salt to taste
• Fresh coriander (cilantro) for garnish (GI: 0)

Cooking Instructions

1. Set your Instant Pot to the “Sauté” mode and add olive oil.
2. Once hot, add cumin seeds and let them splutter.
3. Add chopped onions and sauté until they are translucent.
4. Stir in ginger, garlic, and green chilies, and sauté for another 1-2 minutes until fragrant.
5. Add the chicken cubes and cook until they are no longer pink.
6. Mix in the turmeric, red chili powder, and garam masala, and sauté for 1 more minute.
7. Add the quinoa, mixed vegetables, salt, and broth, and stir well to combine.
8. Cancel the sauté mode and secure the Instant Pot lid. Set it to “Pressure Cook” mode for 10 minutes.
9. Once cooking is complete, allow for a natural pressure release for 5 minutes, then do a quick release for any remaining pressure.
10. Fluff the biryani gently with a fork and garnish with fresh coriander before serving.

Flavor Profile Explanation

This dish features a beautiful mix of spices that provide warmth and heat, while the quinoa adds a nutty flavor and texture. The mixed vegetables bring sweetness and a crunchy contrast, perfectly complementing the tender chicken and aromatic spices.

Serving Size

This recipe serves about 4 portions.

Nutritional Facts

Nutrient	Amount per Serving
Calories	350
Total Fat